Ingredients
- 1 stalk lemongrass (large, or two to three smaller ones, trimmed, split lengthwise and cut into large pieces.)
- 6 cups vegetable stock
- 14 oz coconut milk (1 can)
- 1 onion (peeled and diced)
- 1 red pepper (seeded and diced)
- 4 oz shiitake mushrooms (stems removed, tops sliced)
- 4 oz white mushrooms (thinly sliced)
- 1 zest of one lime
- 1 sweet potato (peeled and diced small)
- 1 pound extra firm tofu (cut into spoon-sized cubes. Firm is fine too)
- 1 carrot (peeled and shredded)
- â…“ cup cilantro (divided. Optional, too)
- 1 tbsp vegetarian fish sauce (here's a recipe)
- ½ cup peas (fresh or frozen are fine)
- bean sprouts (Optional)
Instructions
- In a stock pot, add the lemongrass and vegetable stock. Bring to a simmer, uncovered.  After 25 minutes, strain the stock, and discard the lemongrassÂ
- Return the stock to the stove, and add the coconut milk, onion, red pepper, both mushrooms, lime zest, and sweet potato. Add more water if the vegetables seem too crowded. Simmer, covered, for 10-15 minutes, or until the vegetables are almost cooked through
- Add the tofu, carrot, half of the cilantro, vegetarian fish sauce, and peas. Simmer for 5 more minutes
- Season to taste with salt and pepper, and more vegetarian fish sauce, if needed
Nutrition Facts
Thai Vegetable Soup
Serving Size
8 g
Amount per Serving
Calories
196
% Daily Value*
Fat
12
g
18
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
950
mg
41
%
Potassium
514
mg
15
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
7
g
14
%
Vitamin A
6472
IU
129
%
Vitamin C
28
mg
34
%
Calcium
51
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.